The great stakes and pains of planting our mini farm does not escape one day in our minds. Gigantic effort, sweat, sometimes some tears, all to ensure the bounty we see rolling in like tidal waves at this height of the season. Far from unappreciated, the bags of tomatillos, buckets of pears and plums, and fat bunches of basil bombard our tiny kitchen that has recently been cut in half in the midst of home construction. Every spare minute is now spent canning, pickling, seed sorting, drying, and pretty much always eating, just to make sure nothing goes to waste. The ironic thing about some of the products rolling in and out of our kitchen is that we never lifted a finger in their creation. Amazingly, a large portion of these preserving projects I find myself immersed in has a foraged subject. Mysterious appearances of wild edibles are being recreated into highly enjoyable farm goods and menu items here at the homestead. I will share a few with you.

Asian Purslane Salad

This is a two birds with one stone kind of dish. While weeding our peppers, we just pluck a few handfuls of purslane and throw them together for dinner. It is also extremely high in Omega’s.

2 tsp. Dijon mustard
1 small squirt of Sriracha, or hot pepper flakes to taste
Juice of 1 lemon
¼ cup soy sauce
1 Tbsp toasted sesame oil
1-2 Tbsp olive oil (optional to thicken)
Salt & pepper to taste
2 bunches Purslane, trimmed into 2 inch segments

In the bottom of a large salad bowl, combine the mustard, hot sauce, and lemon juice. Add the soy sauce then the sesame oil. While mixing, drizzle in the olive oil if desired to thicken the dressing. Taste and add salt and pepper to taste. Add the Purslane and toss then serve.

Wild Blackberry Jam

About four different varieties of blackberry vines, no, I should say walls, surround the edges of our property. We have made tunnels and paths to pluck as many as possible and keep the excess (what can’t be made into pies or jam on the spot) in the freezer for a spontaneous winter berry treat. These wild strains are muskier, tart, and tend to have more seeds.

6 cups wild blackberries
6 cups sugar
Juice of one large lemon

In a large, heavy bottom pot, place de-stemmed and rinsed berries. Crush if desired. Add the sugar and cook over medium heat. Add the lemon juice and bring to a rolling boil until the jam is thick and reaches the gelling point. Pack into hot, sterilized jars and process for 10 minutes or simply store in the refrigerator.